Lemon Dill Cottage Cheese Wraps

Ingredients

The Filling

1.5 cups Cottage Cheese (Small curd works best for texture)

1 large English Cucumber (Sliced into thin rounds or half-moons)

2 tbsp Fresh Dill (Finely chopped)

1/2 Lemon (Zested and juiced)

1 clove Garlic (Minced—optional, for a kick)

Salt & Black Pepper (To taste)

The Wrap

2 large Flour Tortillas (or Lavash bread)

1 tsp Poppy Seeds (For the garnish/crust)

Butter or Olive Oil (For searing)

Instructions

1. Season the Cottage Cheese

In a small bowl, mix the cottage cheese with the lemon juice, lemon zest, chopped dill, and minced garlic. Season with salt and plenty of cracked black pepper.

Note: If your cottage cheese is very watery, strain it through a fine-mesh sieve for 5 minutes first to keep the wrap from getting soggy.

2. Prepare the Cucumbers

Slice the cucumbers thinly. If you want them extra crisp, toss them with a pinch of salt and let them sit for a few minutes, then pat them dry with a paper towel.

3. Assemble the Wrap

Lay the tortilla flat.

Spread a generous layer of the cottage cheese mixture down the center.

Layer the cucumber slices over the cheese.

Sprinkle a bit of extra fresh dill on top.

Fold the sides in and roll the tortilla tightly.

4. The “Poppy Seed” Sear

Brush the outside of the rolled wrap lightly with water or a tiny bit of oil.

Sprinkle poppy seeds over the exterior so they stick.

Heat a skillet over medium heat with a touch of butter or oil.

Place the wrap seam-side down in the pan. Toast for 1–2 minutes per side until the tortilla is golden brown and the poppy seeds are toasted.